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of Ravenna

Winter is a harsh season, with little or no fresh fruits, and it was the time when, back then in the countryside, people ate preserves.

SAVOR, dialectal version of “sapore” (flavour), is a jam made of just-pressed grape must with dried fruits. During the grape harvest, between the end of September and the beginning of October, people prepared this jam, often preserved in small wide-necked terracotta jugs and later used as a dressing or side sauce.

Perfect with Formaggio di Fossa, it is very delicious also with polenta, desserts as ciambella or spread on piadina.


Ingredients for 2 kg of Savor

  • 3 litres of red grape must;
  • 500 grams of pears;
  • 500 grams of quinces;
  • 1 kg of apples;
  • zest of 1 lemon;
  • zest of 1 orange;
  • 100 grams of sugar;
  • 1 cinnamon stick;
  • 250 grams of dried fruits (nuts, hazelnuts, almonds).


Boil the grape must in a large pot, until the liquid is reduced by half – you get the Saba, a dark sugary syrup.

Peel and chop the quinces, apples and pears. Put them in the pot along with the dried fruits.

Add the lemon and orange zest and boil over low heat for 10/11 hours.

After 3 hours take the cinnamon stick out and mix from time to time.

When the mixture has the texture of a jam, remove the pot from heat.

When it is still very hot, put it into terracotta or glass jars.

A cura della Redazione Locale.

Ultima modifica: 6 December 2022



With the result of the first cooking step, you get a very tasty sugary syrup, “Saba”. According to the rural tradition, this syrup was used in winter and in the festive season as a filling for sweet biscuits, called “sabadoni”. They can be cooked in the oven, on the surface used to cook piadina (called “testo“), grilled, boiled or fried. After the cooking, they are often left to soak in Saba for some days.



  • 1 kg of chestnuts;
  • 300 grams of chestnut flour;
  • 250 grams of mostarda jam;
  • grated lemon zest;
  • saba (to taste);
  • a small glass of rhum.


  • 1 kg of flour;
  • 250 grams of sugar;
  • 100 grams of butter;
  • a packet of yeast;
  • 4 eggs.


Cook the chestnuts in water and then blend them. Put them in a bowl along with flour, jam, lemon zest, Saba, rhum and mix. Roll the dough thinly and cut it into small squares. Put the filling on the squares and fold them. Put the filled squares in the oven and cook them.